I have been making keifer with cow milk successfully but recently got dairy sheep. I tried putting the keifer grains in the sheep milk and it will not clump/solid up! It doesn't work! All my research says that it should work great with sheep milk. Suggestions and ideas?
I switch seasonally between cow and goat milk with my kefir and find that the grains need an adjustment period any time I use a different type of milk. For the first couple of batches, my kefir is very liquidy, but once the kefir organisms adapt, they begin to produce a lovely thicker product.